FOOD GROUP | Median contribution (%) and IQR |
---|---|
Meat and meat products | 24.2 (14.9–34.6) |
Cereal and cereal products | 22.2 (16.3–30.7) |
Eggs | 11.7 (0.0–25.8) |
Milk and milk products | 8.3 (4.9–12.9) |
Vegetables | 6.2 (3.9–9.6) |
Fruit | 2.9 (1.6–4.6) |
Composite dishes / recipes | 2.5 (0.75–5.7) |
Fats and oil | 1.0 (0.3–2.3) |
Fish and seafood | 0.9 (0.0–3.3) |
Soups, sauces, seasonings and flavourings | 0.2 (0.0–0.8) |
Sugar, syrups and sweets | 0.1 (0.0–0.6) |
Legumes and legume products | 0.0 (0.0–1.9) |
Nuts and seeds | 0.0 (0.0–0.4) |
Beverages | 0.0 (0.0–0.0) |
Baby foods | 0.0 (0.0–0.0) |
Therapeutic / special / diet products | 0.0 (0.0–0.0) |
Miscellaneous | 0.0 (0.0–0.0) |